Jam Crostata

Name: Jam Crostata
Yield: Serves 8
Cuisine: Europe, Italian
Ingredients: 1 , large egg plus 1 large egg yolk; 2 - 3 tablespoons, water; 1 teaspoon, vanilla extract; 2 1/3 cups, unbleached all-purpose flour (11 3/4 ounces/333 grams), plus more for dusting work surface; 1/2 cup, sugar (3 1/2 ounces/99 grams); 2 teaspoons, baking powder; 1/2 teaspoon, salt; , Grated zest of 1 lemon; 12 tablespoons, cold unsalted butter (1 1/2 sticks), cut into 1/2 inch pieces; 1 cup, raspberry jam or other smooth-textured jam; 1 tablespoon, lemon juice; 1 , large egg white, beaten with 2 tablespoons water

Desserts or Baked Goods
Europe
Italian
Fruits & Vegetables
Fruit
Tarts
Fruit Desserts

Appears in Cook's Illustrated January/February 2007

When it comes to simplicity, no one beats the Italians. A jam crostata looks elegant but comes together easily—that is, if you have the right recipe.

SERVES 8

TIME 1¼ hours, plus 3 hours chilling and 30 minutes cooling

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